Isolation and identification of native yeasts from the spontaneous fermentation of grape musts-Reference-Cited by-同舟云学术

Isolation and identification of native yeasts from the spontaneous fermentation of grape musts

Published:2023-08-07 Issue:9 Volume:205 Page:
ISSN:0302-8933
Container-title:Archives of Microbiology
language:en
Short-container-title:Arch Microbiol

Author:

Gerard Liliana Mabel^ORCID,Corrado María Belén^ORCID,Davies Cristina Verónica^ORCID,Soldá Carina Alejandra^ORCID,Dalzotto María Gabriela^ORCID,Esteche Sofía

Funder

Universidad Nacional de Entre Ríos

Publisher

Springer Science and Business Media LLC

Subject

Genetics,Molecular Biology,General Medicine,Biochemistry,Microbiology

Link

https://link.springer.com/content/pdf/10.1007/s00203-023-03646-1.pdf

Reference53 articles.

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2. Aponte M, Giuseppe B (2016) Potential role of yeast strains isolated from grapes in the production of Taurasi DOCG front. Microbiol 1:809. https://doi.org/10.3389/fmicb.2016.00809

3. Barkhuizen JH, Coetzee G, van Rensburg E, Görgens JF (2021) The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture. Bioprocess Biosyst Eng 44(12):2655–2665. https://doi.org/10.1007/s00449-021-02634-3

4. Cavazza A, Grando M, Zini C (1992) Rilevazione della flora microbica di mosti e vini. Dossier Biotecnologie 9:1–4

5. Cimini A, Moresi M (2022) Research trends in the oenological and viticulture sectors. Aust J Grape Wine Res 28(3):475–491. https://doi.org/10.1111/ajgw.12546

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